FM70 Sodium alginate is extracted from natural seaweed,it is not only very safe in food, but it also can prevent the accumulation in the body of cholesterol,lead and cadmium,alginate could improve the nutritional value and sensory traits of food, besides，it benefit to the food processing, and it has been considered as a very safe food additive.
Sodium alginate is soluble fiber, it easy to mold instantly when it combined with calcium ions,The gel is irreversible and the taste of it is good.
Alga jelly is a bionic food used by the gel property of sodium alginate , it's green, healthy,natural and stability, it suitable for cold and hot dishes, soup, and hot pot, the market can not solve the problem of fried jelly. Functional properties of sodium alginate increased the nutritional value of seaweed jelly, and it can complement the human demand for calcium because it's riched in organic calcium. In addition,we could make some special jelly through add some vegetables juice in it.
①、100 - 90 degrees hot water, all utensils must be disinfected.
②、The group A 1kg, add 100-120kg boiled water with high-speed stirring, according to the hardness of water to adjust the jelly products until the gel solution dissolved completely.
③、 The group B 0.5kg dissolved in 1kg cold water.
④、 Mix A solution and B with the same direction for 10-30s,it can be formed after cooling with 2 hours standing.
⑤、Applications: salad, fried, soup
, 2、Artificial jellyfish silk
Solution A: 2% sodium alginate, 40 C water into the aqueous solution of sodium alginate.
Solution B: 5% calcium chloride aqueous solution
Solution C: 2% alum solution
Tools: Drill 4-5 holes (diameter 4mm) in the bottom of plastic pots for funnel.
Process: Put Solution A into the Solution B through the funnel and get into Solution C after the solidification until it tastes brittle. at last,put the products into water to taste without bitterness.
Solution A: 2.5% sodium alginate solution ,edible yellow pigment (a little)
Solution B: 5% calcium chloride+ 2% alum
Tools: a cover of cola, Semi ellipse plaster mold
Process: Coke cover dipped in Solution B and then add Solution A into Solution B to form an egg yolk and wash it without bitterness. Adding sodium alginate into the mold after the mold dipped in solution B,next,put the egg yolk into sodium alginate in plaster mold,at last we could get the product when we take it out after clean it up without bitterness.
Solution A: sodium alginate 2.5-3% made of sodium alginate gel.
Solution B: calcium gluconate 2%+ calcium chloride 1%
Solution C: calcium gluconate 2%+ calcium chloride 5%
Mould: put a white cloth on the plastic basin and fixed with wire
Process: Put the solution A spread evenly on the cloth of the mould after the mold soaked in solution B, the film thickness is about 3mm,and the invert the mold in solution B,next take the film into solution C until it hardened after the film dropped,at last we could get the product after we clean it up.
5、Artificial shark's fin
Material:1.1 kg Sodium alginate, 3 kg gelatin, 96kg water, calcium chloride (2%) 100 kg, 100 kg Black Tea liquid (1%).
Method of production：
①、Heat 96 kg of water to 80℃, adding sodium alginate and gelatin solution, cooled to 50 ℃. put the solution into the calcium chloride aqueous solution, extruding output is 5ml each time, 80 times per minute,and then we can get a colorless, transparent, filamentous body, 75 kg.
②、Rinse with water after 30 minutes placing , then add Black Tea liquid impregnation 5min filaments into brown.
③、Canning, sealing and sterilization (121 ℃, 15 minutes). The quality and the taste is basically same with natural shark's fin, it can be stored for one year at room temperature and the flavor does not change.
Formula: sodium alginate solution: Mix 50 kg water and 1 kg sodium alginate , completely dissolved into a paste. The solution for manufactured goods such as imitation of natural white fungus,we could add caramel pigment
Solution: add 2.5 kg calcium chloride into 50 kg water to get natural edible fungus.
Design tools: a 125ml cup capacity.
Process: Put the solution of sodium alginate into the cups which dips in the calcium chloride solution,then put the cup into the calcium chloride solution and pour the sodium alginate solution out,to solidify completely before hardening, semi open and connected at the bottom, the middle with the thumb and forefinger knead pressure in half, so that the edge protruding into the fungus shape. Is still immersed in the shape of the liquid to the overall solidification, and aging. Remove and set water flushing.
7、Protein sausage withSodium alginate
Formula: 2%: sodium alginate solution with adding a little Soybean Milk
Solution: calcium chloride solution: 5%+ alum 2%, a single pot.
Other appliances: large coke bottle 1, cut off the bottom and loaded sodium alginate solution. the bottle out the sodium alginate just like the sausages.
Process: Put sodium alginate solution into the coke bottle, bottle down the alginate solution into the calcium chloride solution,it can be sold after washing.
8、Artificial grape bead
Formula: sodium alginate 2%, sugar 40%, hawthorn juice 1-2%, honey ,edible pigment, grape flavor amount, 3-5% citric acid, 5% calcium gluconate.
Process: Mix all the materials with sodium alginate solution in proportion,next drop the solution in calcium glucose solution and it can be sold after washing and packing.